Kallo brown rice cakes with Mackeral Pate
9th April 2015
New You Boot Camp No Bake Energy Bites
13th April 2015
Ingredients
For the crust
- 1 cup almond butter
- 1 cup shredded coconut unsweetened
- 1 cup walnuts
- 1 tbsp Heaping Coconut Cream Concentrate or homemade coconut butter
- 1 tbsp Heaping maple syrup
- Pinch of Himalayan Crystal Salt
For the filling
- 1 1/2 cup unsalted cashews roasted
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 2-3 tbsp lemon juice
- 5-6 tbsp coconut milk canned
- 1 tsp vanilla extract
For the topping
- 1/2 cup pumpkin puree
- 2 tbsp coconut milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp Cinnamon
- 1/4 tsp nutmeg
- 1 tsp ginger ground
- 1 tsp cloves ground
- Pinch of Himalayan Crystal Salt
Servings:
Instructions
- Add walnuts to your food processor and blend until you get a meal, almost a walnut butter. Then add the rest of your crust ingredients and blend until well combined.
- Add crust mixture to an 8—8 glass baking dish, press down until evenly distributed and smooth on the top.
- Wipe out the inside of your food processor, no need to scrub, then add your cashews and blend until you begin to get a clumpy mess.
- Then add your coconut oil, lemon juice, vanilla extract and maple syrup and puree until well combined.
- And lastly, add your coconut milk, 1 tablespoon at a time to break down the cashews completely. I used about 5 or 6 tablespoons for mine until the cashews became this soupy paste.
- Pour your filling onto the crust and use a knife or spoon to spread mixture throughout the entire pan, covering the crust, then place in the freezer for about 1-2 hours or until completely hard.
- When you cheesecake is almost hardened, add all topping ingredients to a food processor and mix until smooth and silky.
- Smooth out on top of your cheesecake. Place it freezer for about 30 minutes until everything has set.
- Cut cheesecake into cheesecake slices or bars, any size you want.
- Enjoy!
